投茶量

1｜比例投茶

“品茗泡茶法”茶叶的冲泡有个常用茶水比例2%，也叫1:50，也就是1克的茶叶，加50毫升的水，这样就可以估算出你大概要加多少干茶——比方说，你手上的杯能装200毫升的水，放4克左右的茶叶是比较合适的。

一撮茶的茶水比例就是你根据自己喜欢的口感来控制投茶量，淡了就加多一点，浓了就适当的拿一点茶叶。只是注意尽量不要喝太浓的茶，但如果你不怕失眠、头痛的话，我也不阻止你。

2｜按盖碗体积投茶

绿茶和黄茶：

普遍来说，绿茶和黄茶是公认为所有茶类中最为鲜嫩的茶类，且经过揉捻，浸出物出来得块，盖碗冲泡的时候，放差不多刚好覆盖满盖碗底部的量就可以了。

划重点：1、不要盖上盖子，会把茶汤闷坏。2、用90~95℃的水冲泡

红茶：

红茶的投茶量也是覆盖满盖碗底部的量，不过要比绿茶多一些。如果是红碎茶投茶量要减近一半，因为红碎茶的浸出速度很快而且它的耐泡度较差。

乌龙茶（常见的如铁观音）：

乌龙茶按照外形大致分为条状派和包揉派，条状派乌龙的投茶量差不多占盖碗容量的1/5到1/3，而包揉派乌龙则盖过盖碗底部就可以了。

包揉形乌龙由于形状特殊，茶叶展开比较慢，所以通常有一泡温润泡把茶叶舒展开来。这种半发酵的茶，用沸水冲泡会强烈激发它的香气和滋味，特别是高山乌龙，一定要用沸水冲泡，用温吞的热水冲泡简直可以称作“浪费”。

紧压茶：

紧压茶的投茶量，差不多占盖碗容量的1/5。有些紧压茶比较紧，茶密度较大，所以可以适当减少投茶量进行微调。

为了舒张茶叶，紧压茶的冲泡过程中也常常会有温润泡。紧压茶有“三年以下开盖泡，三年以上扣盖泡”的说法，原因是“年纪较轻”的紧压茶发酵度相对来说不高，盖上盖子会像绿茶一样把茶汤闷坏，而三年以上的紧压茶因为后期自我发酵则不存在这个问题。

白茶：

由于白茶没有经过揉捻，仅仅是鲜叶采摘后经过萎凋、干燥制作而成的茶类，所以干茶普遍较轻且蓬松，投茶量会比较大，散茶约占盖碗容量的3/4或1/2。而白茶饼的话，差不多占盖碗容量的1/5就可以了。

白茶应该是最好“控制”的茶叶，不会轻易把它泡坏，实在没有信心且需要露一手的场合，果断泡白茶吧!

3｜其他泡茶法的投茶量

除了常见的泡茶以外，一些“不走寻常路”的泡茶方法也有一些投茶量的讲究。

比如调饮茶——最常见的奶茶，茶水比例差不多1:30。在后期制作过程中会加奶，如果喜欢茶香的可以把茶汤泡制得浓一点，而喜欢奶香的可以把茶汤炮制得淡一点。

比如冷泡茶——常常会使用长期冷泡的方法，大概相当于1克茶叶投入100毫升水，直接按此比例冷水泡好放入冰箱冷藏，六到八小时后取出滤去茶叶。乌龙冷香尤其迷人，会有花香或蜜糖香等多种香气。

比如碗泡法——由于碗泡法是用茶勺取茶汤，添汤的动作会比较慢，茶叶一直浸在水中，所以即便茶碗较大，也不要投放太多的茶量，不然茶汤很容易变浓。

泡茶本身是个“打怪升级”逐渐熟练的过程，丰富的泡茶经验带来的并不是教条般的条条框框，而是更加随性自在的喝茶。几经“修炼”，对于每种茶叶，你肯定都能拿捏一份最适合自己口味的投茶量来。

1｜Proportion of serving tea

There is a commonly used ratio of 2% tea to brewing tea, which is also called 1:50, that is, 1 gram of tea leaves, plus 50 ml of water, so that you can estimate how much dry tea you need to add. ——For example, the cup in your hand can hold 200 ml of water, and it is more appropriate to put about 4 grams of tea leaves.

The ratio of tea to a pinch of tea is that you control the amount of tea you pour according to the taste you like. If it is weak, add a little more, and if it is strong, take a little tea. Just be careful not to drink too strong tea, but if you are not afraid of insomnia and headaches, I will not stop you.

2｜Pour tea according to the volume of the bowl

Green and Yellow Tea:

Generally speaking, green tea and yellow tea are recognized as the freshest and tenderest of all teas, and after kneading, the extract will come out into lumps.

Key points: 1. Do not cover the lid, it will suffocate the tea soup. 2. Brew with water at 90~95℃

black tea:

The amount of black tea is also the amount that covers the bottom of the bowl, but it is more than green tea. If it is black broken tea, the amount of tea added should be reduced by nearly half, because the leaching speed of black broken tea is fast and its foam resistance is poor.

Oolong tea (common as Tieguanyin):

According to the shape, oolong tea is roughly divided into strip pie and Baozhuang pie. The amount of tea poured in strip type oolong is about 1/5 to 1/3 of the capacity of the gaiwan, while the Baozhuang oolong can cover the bottom of the gaiwan. .

Due to the special shape of the bao-shaped oolong, the tea leaves are unfolded slowly, so there is usually a warm bubble to stretch the tea leaves. This kind of semi-fermented tea, brewed with boiling water will strongly stimulate its aroma and taste, especially the alpine oolong, it must be brewed with boiling water, brewing with warm hot water can be called "waste".

Squeeze tea:

The amount of tea poured for the pressed tea is almost 1/5 of the capacity of the gaiwan. Some pressed teas are tighter and denser, so you can reduce the amount of tea to be fine-tuned.

In order to relax the tea leaves, there is often a warm bubble during the brewing process of the pressed tea. There is a saying that "squeeze tea with the lid open for less than three years, and brew with the lid closed for more than three years". The reason is that the fermentation degree of "younger" compressed tea is relatively low, and the tea soup will be brewed like green tea when the lid is closed. Stuffy, and pressed tea for more than three years does not have this problem due to self-fermentation in the later period.

White tea:

Since white tea has not been rolled, it is only a type of tea made from withered and dried fresh leaves after picking, so dry tea is generally lighter and fluffy, and the amount of tea added will be relatively large. Loose tea accounts for about 3/4 of the capacity of the bowl or 1/2. For white tea cakes, it should take up almost 1/5 of the capacity of the gaiwan.

White tea should be the best tea leaves to "control", it will not be easily brewed. If you really have no confidence and need to show your hands, make white tea decisively!

3｜Amount of tea for other tea brewing methods

In addition to common tea brewing, some "off the beaten path" tea brewing methods also have some emphasis on the amount of tea.

For example, drinking tea - the most common milk tea, the ratio of tea to water is almost 1:30. Milk will be added in the post-production process. If you like the fragrance of tea, you can make the tea soup a little thicker, while those who like the fragrance of milk can make the tea soup a little weaker.

For example, cold brewing tea - often use the method of long-term cold brewing, which is roughly equivalent to 1 gram of tea leaves in 100 ml of water, directly brewed in cold water according to this ratio, put it in the refrigerator, and then take out and filter the tea leaves after six to eight hours. Oolong Lengxiang is particularly charming, with a variety of aromas such as floral or honey.

For example, the bowl brewing method - because the bowl brewing method uses a tea spoon to take the tea soup, the action of adding the soup will be slower, and the tea leaves will always be immersed in the water, so even if the tea bowl is large, do not put too much tea, otherwise the tea soup will be very easy. thicken.

Tea brewing itself is a gradual process of "fighting monsters and upgrading". Rich tea brewing experience does not bring dogmatic rules and regulations, but more casual tea drinking. After several "cultivations", for each type of tea, you will definitely be able to choose the most suitable amount of tea for your own taste.